Mary Berry's Warm Chicken and Dill Salad with Mustard and Parmesan Dressing
If you are a fan of Caesar salad this is a great one to try – but you must like dill to enjoy it! Crunchy lettuce is best here, as it keeps firm and crisp.
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|2||skinless and boneless chicken breasts, cut into thin strips|
|1 tsp||runny honey|
|2 tbsp||olive oil|
|salt and freshly ground black pepper|
|For the salad:|
|½||large iceberg lettuce, very finely shredded|
|1 large bunch||dill, leaves removed and chopped|
|6||spring onions, thinly sliced|
|6||dill pickles or gherkins (from a jar), finely chopped|
|For the dressing:|
|200g (7oz)||full-fat crème fraîche|
|juice of 1 large lemon|
|2 tsp||Dijon mustard|
|25g (1oz)||Parmesan cheese, finely grated|
|1 heaped tbsp||Parmesan shavings|
|25g (1oz)||pea shoots or microherbs, to decorate|
1. Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil. Season well and toss to coat all the chicken pieces.
2. Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through – take care not to overcook them. Remove to a plate, cover with foil and leave to rest for 5 minutes.
3. Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.
4. Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with Parmesan shavings and microherbs.
Prepare ahead: Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.